Tag Archives: vegetable box

In my veg box this week – celeriac, fennel, swede

19 Nov

I’ve chosen the three most weird and wonderful items to talk about this week. I imagine all three of them will divide opinion, some people love strong flavours, some find them freaky. I love a bit of variety, so I’m thrilled to see all three of them.

Celeriac
It’s almost impossible to describe celeriac without sounding nuts. The best I can come up with is a turnip infused with celery, but that still doesn’t quite cut it. There’s no way to know whether you’d like it or not without trying it, so give it a go! I’d highly recommend making a celeriac and potato gratin. Peel and very finely slice some celeriac and potato, then par-boil them for just a couple of minutes. Drain and return to the pan with some finely chopped garlic and plenty of salt and pepper and toss it all up to mix. Tip the whole lot into a greased casserole dish and drizzle over plenty of non-dairy cream. Bake at 200˚C for 30-40 minutes until bubbly and brown on top.

Fennel
Another one that’s difficult to describe. I suppose I’d say that the texture is similar to chunky white cabbage but with a little more crunch, and the flavour is unmistakeably aniseed, but much fresher and zingier. You can eat it raw, sliced finely and tossed with herby vinaigrette. It also roasts and steams really well, or cook it in a stew with tinned tomatoes and tonnes of garlic.

Swede
I hated swede for such a long time when I was younger, I can’t even remember why now because over the years I’ve had a complete about-turn. It’s perfect paired with carrots, the sweetness of the carrots counterbalances the bitterness of the swede, and they bring out the best in each other’s flavours. Mashed together they make a perfect bed for some veggie sausages and a bit of onion gravy… Yum!

Also received this week: tomatoes, kale, cauliflower, potatoes, mushrooms, apples, oranges, plums, bananas.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

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In my veg box this week – Halloween pumpkins (well, squashes) and late summer veg

29 Oct

Last Halloween we left it really late to buy a pumpkin to carve. We went to both of our local shops and neither had any left, so we ended up carving a swede instead. Historically in Britain and Ireland it used to be swedes and turnips that were carved at this time of year, but frankly it’s a lot more effort, doesn’t look as cool, and not nearly as tasty either. I’m really pleased to have three squashes to choose from this year. I bought the large one in the middle from the market at the weekend, the butternut and the little one on the right are from this week’s veg box. Whichever one gets carved on Friday will end up roasted or baked over the weekend, and end up in any of the following:

  • with pasta, greens, chilli, seeds, and a drizzle of balsamic vinegar glaze,
  • salad with lentils and loads of other seasonal veggies,
  • a creamy curry with chickpeas,
  • soup,
  • cakes or cookies.

This week I was thrilled to get some late summer courgettes and tomatoes. It has been such a long time since I had courgettes. For weeks on end I’d been saving a recipe for the next time I had courgettes (this one with fava beans if you’re interested) and I had actually given up all hope. so it’s a lovely surprise. I’ll enjoy them all the more knowing they’re almost certainly the last courgettes of the year.

Also received this week: onions, carrots, mushrooms, cabbage, grapes, bananas, oranges, apples.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

In my veg box this week – brassicas, brassicas, brassicas!

22 Oct

If the colder weather wasn’t enough of a sign that autumn is here, the sudden abundance of brassicas should be enough to convince you. Vegans are recommended to eat green leafy vegetables every day, because they’re a great source of both iron and calcium. Having three different brassicas in one veg box looks pretty extreme, but we should be eating that much in a week anyway. What am I going to do with them? Let’s see…

Cauliflower
It’s quite a small one, it will only feed the two of us for one meal. We’ll save the green outer leaves and feed them to our pet lizards and snails. I think I’ll fry the florets with Indian spices and serve then with dal and rice.

Broccoli
I don’t know yet what I’ll be doing with this broccoli, but last time I volunteered for FoodCycle we made some fab green soup, using onions, potatoes, stock, tonnes of broccoli, and some kale (you can see a photo on Twitter). It was way more delicious than I expected, so fresh and light but satisfying at the same time.

Cabbage
It’s been a few months at least since I last had cabbage. A lot of people don’t like it, but as long as you don’t overcook it it’s lovely and so versatile. I think we’ll have some of it with bangers and mash and gravy (it is October, after all), and the rest will go in a spicy stir fry.

Also received this week: a leek, potatoes, carrots, onions, mushrooms, bananas, apples, oranges, even more plums.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

In my veg box this week – onions, broccoli, satsumas

15 Oct

In my veg box this week – onions, broccoli, satsumas http://wp.me/p3nbQQ-8r

A post shared by Mrs Veg (@mrs_veg) on

The battery in my camera ran out just as I was lining up the shot of my vegetable box this week. Some days that would be enough of an excuse to give up and not bother with the post, but I’ve had a good day and I’m in the mood to write. Luckily I just worked out recently how to embed Instagram photos in my posts, so my phone came to the rescue. On the subject of Instagram, if you’re on there and interested in pictures of my dinner, my pets, and my knitting (all fascinating obviously) you can find me at instagram.com/mrs_veg.

You might notice that the beetroot in this picture look particularly dark. It’s not the lighting nor the variety of beets, it’s actually proof that they’re local. The soil in East Anglia is black, giving both the scenery and the root vegetables an ominous hue.

This week we have:

Onions
How have I been writing about my vegetable boxes for this long without mentioning onions? I get quite a big bag of onions most weeks, about 500g. I put onions in most savoury dishes, they’re an obvious starting point for soup, stew, curry, pasta sauce. They’re also great baked, just chop them in half round the equator but don’t peel them, drizzle with a tiny bit of oil and bake for about 30 minutes.

Broccoli
Another thing I can’t believe I’ve never written about! Humble broccoli is a long-time favourite in the Veg household. Not only is it green, crunchy, and versatile but, like its friend cauliflower, it has a high surface area so it’s glorious with sauce. One of my favourite ways to cook it is to boil it with pasta (just for the last minute or two of the pasta cooking time or it will turn to mush) then serve it with any pasta sauce. It also goes particularly well with miso soup, they complement each other with their natural umami-ness.

Satsumas
I know it’s still a couple of months away, but nothing says Christmas to me quite like satsumas. The closer you get to Christmas the softer, sweeter, juicier, and more plentiful they become. By mid-December I will be eating several of these a day. For the moment, the first couple are a tantalising little hint that winter is coming, and that maybe that’s not such a bad thing after all.

Also received this week: potatoes, mushrooms, carrots, a green pepper, spinach, apples, a tiny little slug, oranges, yet more plums, a lemon.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

In my veg box this week – cauliflower, plums

4 Oct

 

It has been a long summer, the warm weather has just about managed to last into October. Autumn is quite late coming this year, but the signs are there. I may not yet be hunkering down in a big jumper eating stew and dumplings, but the evenings are getting darker and summer cropping plants are slowing down. During the transition between the two seasons I don’t know what to expect in my veg box. Will it be the last of the summer beans, aubergines, and tomatoes, or will it be the first of the autumn squash and cabbages? This week I’ll look at one of each.

This week we have:

Plums
Plums last into autumn longer than any other stoned fruit. They ripen more slowly, which means they last a lot longer in the fruit bowl, and don’t do that annoying thing of looking fine one minute then mouldy the next. On top of this, they’re incredibly fragrant, lending themselves well to jams, cakes, and crumble.

Cauliflower
Poor cauliflower. It has such a poor reputation. Of course it does, people have been boiling it to death and smothering it with bland white sauce for years! With a bit more love and affection you can use its natural creaminess to your advantage without killing the flavour or destroying all of the nutrients. Make vegan ricotta by mashing cooked cauliflower with tofu, nooch and salt. Mix roasted cauliflower with pesto pasta to make it creamy without  being heavy or greasy. Or blend roasted cauliflower with stock and herbs to make a luxurious but healthy soup.

Also received this week: potatoes, onions, carrots, mushrooms, kale, leek, corn on the cob, oranges, apples, grapes.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

 

In my veg box this week – mushrooms, kale, corn

24 Sep

I can’t believe it’s been almost a month since I last wrote about my veg box. I’ve not been slacking, we had to cancel a few weeks of deliveries, at first because I had so much home-grown produce from my Mum’s allotment, and then because Mr Veg and I went on holiday to Italy. We had such a fab time in Italy, and of course ate some gorgeous food, but I’ll tell you all about that another day.

This week we have:

Mushrooms
We get a bag of mushrooms most weeks. It’s a bit strange, they’re really good mushrooms but we only get a really tiny amount of them – about 100g. It’s not really enough to make them the star of a dish. What will I do with them? This might sound a bit odd, but it depends on whether or not Mr Veg likes mushrooms at the moment or not (he has a bit of a love/hate thing for fungi). If he does like them then great, I’ll use them to enhance an unadventurous dish like spaghetti bolognese, stir-fry, or a vegetable pilaf. Otherwise, I might just be having mushrooms on toast tomorrow, one of my favourite breakfasts.

Kale
I was really really hoping to get some kale this week, so I was thrilled that it was the first thing I saw when I opened the box. The butternut squash my Mum gave me a few weeks ago is almost ripe now, I’ve thought of two ideas of what to do with it and both involve kale. I like the idea of combining sweet, rich, soft squash with green, earthy, crunchy kale. Whichever idea I go with will probably end up on the blog, so keep an eye out.

Corn on the cobs
Wow, these are the first (possibly only) fresh corn I’ve had all summer. I’m definitely having them tonight – sweetcorn is one of those vegetables that gradually gets less sweet, so time is of the essence. I’m not going to do anything fancy, just boil them and slather them with a bit of hot sauce.

Also received this week: bananas, plums, apples, grapes, a lemon, a red pepper, tomatoes, potatoes, carrots, onions.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

No need for a veg box this week – home grown goodies from Mum

27 Aug

Wednesday is normally my veg box day, but I went to see my parents at the weekend and came home with this gorgeous back of fresh veggies! Going to visit my Mum’s allotment was one of the highlights of my weekend, she puts an awful lot of work into it but gets so much back in return. It’s not just the veg (although as I’ve said before about a million times that you can’t beat home grown), but the community and the satisfaction of putting love and effort into something and being rewarded. I don’t have a garden but don’t have the time for an allotment either, I am more than a little envious.

Anyway, my Mum said “lets just pop over to the allotment and pick a couple of bits for you to take back with you” and I ended up with all of this. We picked:

A massive bundle of beans. I think it’s going to be beans with everything for the foreseeable future.

Three different sorts of courgette – yellow, green, and round. The round courgette was more like a ball of marrow than a courgette. I cut it in half, scooped out the seeds, stuffed it with felafel mix, and baked it.

A butternut squash. It’s still very under-ripe, but after a few weeks of sitting on a window ledge (sunny, but not in direct sunlight) it will be ready to go. I love squashes and I’m really looking forward to them being in season. My Mum is also growing massive pumpkins, so hopefully I’ll have one of those soon as well.

Some long peppers. She broke one of the “rules” of vegetable gardening and planted some seeds out of a supermarket pepper. It’s a bit risky because the seeds might not be fertile, or might produce peppers completely different from the parent plant, but luckily it did work and they’re absolutely beautiful, really fruity and with a much more interesting flavour than peppers from a shop.

A box of tomatoes. As you can probably see, they got a bit squashed in transit (I’m a public transport girl), but it didn’t matter because I decided on the journey to turn them into a bit batch of tomato sauce, after I spotted this recipe from JB at frugalfinefreshfood.com. The sauce was delicious, somehow both fresh and rich at the same time. We had some over the felafel-stuffed courgette, and I’m about to reheat the rest to serve with some pasta, veg, and tofu.

She also gave me a couple of bulbs of garlic, not freshly picked but definitely home grown.

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